If you have ever craved a comforting bowl that warms you from the inside out, this Italian Meatballs Soup Recipe is exactly what you need. It brings together tender, flavorful meatballs swimming in a rich broth loaded with fresh vegetables, hearty pasta, and a perfect blend of herbs. Every spoonful offers a soulful taste of classic Italian home cooking, making it an ideal dish for cozy nights or anytime you want to impress your loved ones with something both simple and extraordinary.
Ingredients You’ll Need
The beauty of this Italian Meatballs Soup Recipe lies in its straightforward ingredients that all play a vital role. Each adds layers of flavor, texture, and color, creating a harmonious blend that satisfies the soul as much as the taste buds.
- Ground beef and pork: Combining these gives the meatballs a juicy texture and rich flavor.
- Parmesan cheese: Adds a sharp, nutty taste and helps bind the meatballs together nicely.
- Breadcrumbs: Provide structure and tenderness to the meatballs without weighing them down.
- Egg: Acts as a binder to keep all the meatball ingredients together perfectly.
- Garlic: Minced fresh garlic offers a pungent aroma that lifts the entire dish.
- Dried basil and oregano: Traditional Italian herbs that infuse the meatballs with a warm, fragrant essence.
- Salt and pepper: Essential seasonings to bring out the best flavors in every component.
- Chicken or beef broth: Forms the hearty base of the soup, adding depth and savoriness.
- Onion, carrots, and celery: The classic soffritto trio providing sweetness and an aromatic backbone.
- Diced tomatoes: Add acidity and richness, balancing the savory meatballs beautifully.
- Small pasta (ditalini or acini di pepe): Offers a charming bite and soaks up the delicious broth instantly.
- Fresh parsley: Adds a fresh, green brightness as a garnish, finishing the dish with flair.
How to Make Italian Meatballs Soup Recipe
Step 1: Preparing the Meatball Mixture
Start by combining ground beef, ground pork, Parmesan, breadcrumbs, egg, garlic, dried herbs, and seasoning in a large bowl. Mixing everything by hand ensures the flavors meld together perfectly while giving you control over the consistency. This step lays the foundation for meatballs that are flavorful and tender, not dense or tough.
Step 2: Shaping the Meatballs
Next, gently form the mixture into small, uniform meatballs about one inch in diameter. Keeping them small helps them cook evenly in the broth and ensures you get a delightful bite every time. Set them aside on a plate; they are ready for the next step.
Step 3: Sautéing the Vegetables
Heat a splash of olive oil in your pot and add diced onions, carrots, and celery. Sauté these until soft and fragrant—this step is crucial as it develops the soup’s deep and layered flavor. Don’t rush; let the vegetables sweat and release their natural sweetness.
Step 4: Adding Broth and Tomatoes
Pour in the diced tomatoes and broth, stirring everything together. Bringing this combination to a boil creates a flavorful base that will soak up the taste of the meatballs and pasta. The harmony between the acidity of tomatoes and the richness of broth is one of the key elements in this Italian Meatballs Soup Recipe.
Step 5: Cooking the Meatballs in the Broth
Carefully lower the meatballs into the simmering soup. Let them cook gently for about 20 minutes until they are tender and float to the surface. Cooking them directly in the soup instead of frying keeps them moist and infuses the broth with meaty goodness.
Step 6: Adding the Pasta
Once the meatballs are cooked through, stir in your choice of small pasta. Let it cook until al dente, usually 8 to 10 minutes, absorbing the savory broth and giving the soup a comforting, filling quality. This step rounds out the dish, making it a complete one-pot meal.
Step 7: Final Seasoning and Serving
Give the soup a taste and adjust the seasoning if needed. This final touch ensures every spoonful is perfectly balanced. Ladle the soup into bowls and sprinkle with chopped fresh parsley to brighten up the hearty flavors and add a pop of color.
How to Serve Italian Meatballs Soup Recipe
Garnishes
Fresh parsley is a must for garnish in this Italian Meatballs Soup Recipe. Its bright, herbal notes cut through the rich broth and meat, making each spoonful feel fresh and lively. You can also sprinkle some extra grated Parmesan on top for a cheesy finish that your guests will love.
Side Dishes
A warm, crusty bread or garlic bread is perfect alongside this soup. It’s ideal for dipping into the flavorful broth and meatballs. A simple green salad dressed lightly with lemon or balsamic vinegar offers a crisp contrast, balancing the richness of the soup beautifully.
Creative Ways to Present
Serve the soup in rustic bowls for a homestyle feel or elegant china if you’re hosting. For fun, you can add a drizzle of good-quality olive oil or a sprinkle of chili flakes for a gentle kick. Offering shaved Parmesan at the table invites everyone to personalize their bowl and adds an interactive touch.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Meatballs Soup Recipe keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness. The flavors often meld further overnight, making it even tastier the next day.
Freezing
This soup freezes well, just be mindful to undercook the pasta slightly so it doesn’t become mushy upon reheating. Freeze in airtight containers or heavy-duty freezer bags and use within 2 months for best quality.
Reheating
To reheat, warm the soup slowly on the stovetop over medium-low heat, stirring occasionally. If frozen, thaw overnight in the fridge first for even heating. Add a splash of broth or water if the soup has thickened too much.
FAQs
Can I make the meatballs ahead of time?
Absolutely! You can prepare and shape the meatballs in advance. Keep them refrigerated for up to a day before cooking them in the soup. This saves time and intensifies the flavors.
What type of pasta is best for this soup?
Small-shaped pasta like ditalini or acini di pepe work best because they blend seamlessly into the soup and cook quickly. You can also use orzo or small shells for a similar effect.
Can I use chicken broth instead of beef broth?
Yes, chicken broth is a perfectly good substitute that will make the soup lighter while still flavorful. Using either works beautifully in this Italian Meatballs Soup Recipe.
Is it possible to make this soup vegetarian?
If you want a vegetarian version, you could replace meatballs with plant-based alternatives or hearty vegetables like mushrooms or eggplant. Use vegetable broth instead of meat broth to keep it fully vegetarian.
How do I prevent the meatballs from falling apart?
Make sure to mix all the meatball ingredients gently without overworking the meat. Using an egg and breadcrumbs helps bind them together, and cooking them directly in the broth helps maintain their shape.
Final Thoughts
This Italian Meatballs Soup Recipe is more than just a meal—it’s a warm hug in a bowl that reminds you why comfort food is so beloved. Whether you’re cooking for family or friends, it’s a wonderful dish to share and savor. Trust me, once you try it, this soup will quickly become one of your kitchen staples for cozy gatherings or simple weeknight dinners.
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Italian Meatballs Soup Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 40m
- Total Time: 1h 0m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Italian Meatballs Soup combines tender homemade meatballs with savory vegetables, rich broth, and small pasta for a comforting and flavorful meal. Perfect for cozy dinners, this classic soup brings the taste of Italy to your bowl with Parmesan-infused meatballs simmered in a tomato-based broth.
Ingredients
Meatballs
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Soup
- 6 cups chicken or beef broth
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 1 cup small pasta (such as ditalini or acini di pepe)
- Fresh parsley, chopped (for garnish)
Instructions
- Combine Meatball Ingredients: In a large mixing bowl, combine the ground beef, ground pork, grated Parmesan cheese, breadcrumbs, egg, minced garlic, dried basil, dried oregano, and salt and pepper. Mix thoroughly until well combined.
- Shape Meatballs: Form the mixture into small meatballs about 1 inch in diameter. Set them aside ready for cooking.
- Sauté Vegetables: Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Liquids: Pour in the diced tomatoes with their juice and chicken or beef broth. Increase heat and bring the mixture to a boil.
- Simmer with Meatballs: Once boiling, reduce the heat to a gentle simmer. Carefully add the meatballs to the pot. Let the soup simmer for about 20 minutes, until the meatballs are fully cooked and float to the surface.
- Cook Pasta: Stir in the small pasta and cook according to package instructions, usually between 8-10 minutes, until al dente.
- Season and Serve: Taste the soup and adjust salt and pepper if needed. Serve hot, garnished with freshly chopped parsley for a fresh, vibrant finish.
Notes
- You can substitute ground turkey for a leaner meatball option.
- If you prefer a thicker soup, use less broth or add more pasta.
- Fresh herbs such as basil or oregano can be used instead of dried for enhanced flavor.
- For a gluten-free version, use gluten-free breadcrumbs and pasta.
- Leftover soup keeps well in the refrigerator for up to 3 days and freezes nicely.
